Pasta Names and Shapes... Explained! Home » All Articles » Food & Wine » Pasta Names and Shapes… Explained! Pasta Names and Shapes… Explained! Farfalle, or "butterfly," pasta Orecchiette, an interestingly-shaped pasta from Puglia, gives away its shape with its Italian name… Ever wanted to learn how to make your own delicious pasta from an expert Italian chef? We’d love to teach you in Rome with our ever-popular pasta-making class ! Bucatini, spaghetti, tortellini, rigatoni: There are hundreds of kinds of Italian pastas, and each one has its own, special name. That’s pretty confusing… but it’s also fun! We’ve said many times before that Italian food is regional (in fact, there’s no such thing as “Italian food”). Pasta is a major part of that. Local kinds of pasta in Tuscany differ from those in Rome, Milan, or Puglia. For us, though, one of the really fun things about Italian pasta—and the names of Italian pastas—are that each pasta name actually means something. Usually, in fact, the name gives away the shape of the pasta itself. Want proof?

Here are just some of our favorite pastas, and what their names mean in Italian! Bucatini all’amatriciana, a popular dish in Rome Bucatini: One of the most popular kinds of pasta in Rome, bucatini look like thick spaghetti—but they have a tiny hole in the middle. (Think of a Twizzler!). What does bucatini mean? “Little holes!”. (Buco means hole, while adding an –ino, or –ini for plural, means “small”). Cannelloni: These big tubes of pasta (usually stuffed and popped in the oven) are named after, well, “big tubes.” (Adding -one, or –oni for plural, means “big”). Farfalle, or “butterfly,” pasta Farfalle: This pasta might have the prettiest name of them all… “butterflies”! Hence the shape—of a bow tie, or (more creatively) a butterfly. Fettuccine: This flat, ribbon-shaped pasta is named after, you guessed it, “little ribbons.” Fusilli pasta might just be named after… rifles!

Fusilli: This pasta is thought to come from the word “fucile,” or “rifle”. Makes sense because fusilli are spiral-shaped… as is the inside barrel of a gun. Linguine: This flattened, long pasta is named after “little tongues” (tongues: lingue, and the -in makes them “small”). Orecchiette: This pasta, unique to the region of Puglia, means “little ears.” Sure enough, it’s an ear-shaped pasta. Penne: An easy one, penne means “pens.” Next time you have a bowl of penne, check it out: The end of each piece of penne is similar to the tip of a fountain pen. Spaghetti: Spaghi are “twines”; an -ett makes them small, so these are “little twines.” Perfect, right? Strozzapreti pasta Strozzapreti: From central Italy, especially Emilia-Romagna, Umbria and Tuscany, this pasta might have the strangest name of them all: “priest-strangler.” No one’s exactly sure where the name comes from.

Some think it’s because priests loved the pasta so much, they ate too quickly and choked. Vermicelli: In Italy, this is a tubular pasta that’s a little thicker than spaghetti. The name means “little worms.” Sounds gross—but, of course, tastes great! (Check out the video below to learn how to make carbonara, a classic Roman pasta, from scratch!). What’s your favorite pasta—or pasta name? Tell us in the comments! What do the names of pasta shapes mean? : Ingredient Information from Dr. Gourmet Search Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish. If there is an ingredient that you are not familiar with, check our Ingredient section . There are pages and pages of information about the ingredients used in my recipes. Ingredients Pasta Shapes When I am giving talks, people will often ask about low-carb diets. Truthfully, the Atkins and South Beach diets are just plain silly. Worst of all, they've created a myth that pasta is bad for you. Really! Why would anyone ever want to give up pasta, for any length of time? Farfalle I love pasta.

In spite of what Dr. Atkins would have you believe, pasta is really great for you - especially whole wheat pasta. The issue that most folks have with pasta is not the carbohydrates but the amount of pasta they eat. A serving of pasta is 2 ounces uncooked. Most boxes contain 16 ounces, so each one is eight servings - not the two or four that most people think. Whole wheat pasta is the healthier choice. Those made with white flour come in at just under 2 grams of fiber while whole wheat varieties have about 5 grams per serving. For a lot of folks whole wheat pasta is a bit like whole wheat bread, an acquired taste. It is, however, a taste worth acquiring. As with so many other ingredients, those that are less refined always taste better. Ruote If you or your kids don't like whole wheat pastas, a good way to get the benefits of added fiber is pasta made with quinoa. Made with quinoa flour it has a flavor similar to regular pasta but the fiber content similar to whole wheat versions. It is also gluten free. While rice pastas are also gluten free, our testing with them has been disappointing, even the brown rice versions.

The quinoa pastas do take longer to cook but they hold up better than other gluten free versions and have great texture. Almost as much as pasta itself I do love how it is named. One of the most important reasons for different shapes is to enhance how sauce clings to the pasta. Even so, it's interesting to know that the names almost always have a meaning in Italian. Most commonly it's what the pasta actually looks like. For instance, fettuccine means little ribbons and fettuccine is a little wider than linguine which means little tongues. Spaghetti which is thinner and round is named for string. Penne is one of my favorites and these little tubes resemble a feather or quill, the Italian word for the writing instrument. You'll find both penne lisce (smooth) and the more common penne rigate (lined). Ziti are long macaroni tubes (originally ziti was 18 inches long). The word comes from zito which is Italian for bridegroom, so I'll leave the derivation of calling an 18 inch tube after a bridegroom to your imagination. Rigatoni are also tubes but with ridges.

The word comes from the verb rigare meaning to draw a line (like the ridges). In addition to the tongues there are a lot of other human parts. Orecchiette are little ears, cappelletti look like little hats and capellini is known as angel hair pasta. Here are some others, but there are dozens and dozens more shapes. If you have a favorite that's not included, do send it in and we'll add them to the list. Pasta Name Types of Pasta You Will Love Our Award Winning, Fresh, Hot, and Delicious, Hand-Tossed Pizzas. Types of Pasta Italian for "peppercorns", they look like tiny bead-shaped pasta. cannelloni Meat-filled tubes of pasta cooked in oven. Capelli d'angelo Angel Hair pasta capellini From the Latin "capelli" for "hair", capellini is very thin round pasta strands. It is only slightly thicker than angel hair, our thinnest long shape. conchiglie Shells, called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas.

cavatappi Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy. farfalle "Butterflies" in Italian; medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie. Bow Ties made in the Italian style are egg-free, while some versions contain egg. fettucine "Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions. Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese. fusilli "Twins" in Italian, this medium-sized shape resembles two short pieces of tubular spaghetti twisted together. gnocchi Small dumplings made from potato and flour or from semolina. i gomiti Short curved tubular pasta in a semi-circle shape. lasagne America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot". Lasagne are ripple-edged strips about 2-1/4-inches wide and 10-inches long.

The dish, lasagne is layers of pasta, meat sauce and bï¿½chamel sauce. linguine "Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy. It is frequently paired with white or red clam sauce. mostaccioli Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. penne rigate From the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces. p From southern Italian dialect "perciato" meaning "pierced through", perciatelli are fat hollow strands. radiatore "Radiators" in Italian, these are short chunky ruffled shapes that add great eye appeal to any dish. rotelle Corkscrew or spiral shaped pasta, about 1-1/2-inches long. ravioli Pasta cushions filled with meat or spinach - spinaci rigatoni Large ribbed tubes about 1-1/2-inches long.

rotini Corkscrew or spiral shaped pasta, about 1-1/2-inches long. spaghetti From the Italian word for "strings"; these round thin strands are our most beloved pasta shape. tagliatelle Thin strips of ribbon pasta. tortellini Little pasta 'hats' with meat filling. trenette Different Types of Pasta Explained A / B / C / D / E / F / G /H/ I /J/K/ L / M /N/ O / P / Q / R / S / T /U/ V /W/X/Y/ Z ACINI DI PEPE Acini di pepe translates as pepper corns in English, meaning these are seriously tiny pasta shapes. Scatter them across salads for a more filling effect, or drop them into soups a few minutes before the cooking time is up. AMORI (also, SPIRALI/ CAVATAPPI) A tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of pasta sauce.

ANELLINI Translates as ‘small rings’ in Italian (the ‘ini’ word ending refers to smaller pasta shapes, as explained on this pasta naming page ). Anellini are often used in soups. BARBINA A long type of strand pasta almost identical to capellini, usually sold in a coiled shape - to look like a nest. BAVETTE Effectively flattened spaghetti, and virtually identical to linguine. BIGOLI Bigoli is the Venetian name for a long pasta shape slightly thicker than spaghetti. Bigoli were traditionally made with buckwheat flour but these days makers often use wholewheat flour instead, giving bigoli a slightly darker finish than standard durum wheat spaghetti. (In Tuscany you will hear a pasta similar to this referred to as 'Pici' (pronounced pee-chee) or 'pinci'.) BOW TIE PASTA Called farfalle in Italian. A great small pasta for pasta salads like this scrummy vegetable dish . Learn how to make bow tie pasta shapes here . BUCATINI This pasta name comes from ‘buco’, which means hole in Italian, because bucatini is like a hollow version of spaghetti (almost like a thin drinking straw).

Perciatelli is a wider version of bucatini. BUSIATA TRAPANESE This is a type of corkscrew pasta (effectively a long kind of fusilli) that hails from the town of Trapani on the gloriously chilled Southern Italian island of Sicily. CACCAVELLE (singular is CACCAVELLA) This big boy pasta is currently the world's largest pasta shape. One 'caccavella' measures approximately 11cm across at its widest point. Produced by Gragnano from Naples in the South of Italy, caccavelle are delicious when stuffed (i.e. with bolognese sauce or fried chopped eggplant), covered in a simple tomato or bechamel sauce, and cooked in a hot oven for 20 minutes. Buono! CALAMARI (also, CALAMARETTI, CALAMARATA) Originating from the city of Naples (‘Napoli’) in the South of Italy, calamari – also called calamaretti - are thick rings of pasta dyed with black squid ink so that they resemble sliced calamari (a squid dish). Note: if you like seafood, I recommend you try this easy seafood pasta recipe .

CAMPANELLE A great pasta for catching dribbly pasta sauces , campanelle is a creative looking type of pasta that resembles a church bell (campanelle literally translates as ‘bellblowers’). Campanelle's fluted edges also resemble the petals of a foxglove flower. (Thanks to lccavender for the great photo.) CANDELE This word means candles in English. Therefore candele are long hollow pasta tubes, roughly the same length as your average Church-style candle. (For a creamily delicious dish that works well with candele, try this Baked Rigatoni Recipe .) CANNELLONI Cannelloni (literally ‘large reeds’) are rectangle-shapes of flat pasta dough that are filled - with spinach and ricotta for example - and then rolled into large tube shapes. Cannelloni is then finished by smothering a sauce on top. Try these cannelloni recipes . CANNEROZZETTI A curved, almost tube-like, kind of pasta featuring horizontal raised ridges. CAVATAPPI (SPIRALI/AMORI) Cavatappi are tubular corkscrew shaped pasta, A.K.A. pasta spirals.

These come from Southern Italy originally and are an adaptable shape suited to many types of sauce. (Picture courtesy of aesterling .) CAVATELLI Described by some as miniature ‘hot dog buns’, cavatelli are small folded pasta shapes that come originally from the Puglia region (on a map, this is the ‘heel’ of Italy’s ‘boot’). CAVATURI A small, rolled type of pasta that, like cavatelli, comes from the Puglia region. Great for pasta salads . CELLENTANI Meaning ‘whirls’, cellentani are small tubed pasta shapes with a ridged surface. Often used in pasta salads and most often produced by the company Barilla. CENCIONI These ‘little rags’ are oval shapes with a slight curve like the hull (bottom) of a boat. Great for holding heavier pasta sauces. CHOCOLATE PASTA There are different types of pasta, and different types of pasta, but this one wins the freakiest award!

It's a traditional Tuscan pasta made with a small percentage of cocoa (for the choccy taste) and then served either with game (wild birds), cream sauce and walnuts, or as a dessert with ice cream. If you ever travel to Sienna or Florence, I recommend you try it. CONCHIGLIE A popular shell-shaped small pasta, literally translated as ‘conch shells’ (and pronounced ‘con-kee-lee-ay’). The shell is good for catching dribbly sauces - as explained on my pasta tips page - so conchiglie are often served with delicious cream or sumptuous tomato sauces . Large shells of this type are called conchiglioni. CORALLINI A very small tubed pasta type that is often used in soups. As with other miniature pasta types, can be classified as a 'pastina'. CORZETTI Originating from Liguria, the much overlooked and beautiful coastal region of North West Italy, corzetti are a flat circular pasta ‘stamped’ to resemble ancient coins.

(I have a soft spot for corzetti as they were served at my wedding in Rapallo, Liguria, when they were smothered in pesto - also from Liguria.) Picture by DITALI The word ditali comes from 'dita', which means fingers in Italian. So ditali are things that can fit around a finger. Pasta-wise this makes for small, ring-like tubes. Ditali work really well in hearty soups such as this scrummy lentil pasta . (Ditalini are very small versions of such tubes - click here to learn how word endings like ‘ini’ and 'oni' are used to refer to different sizes of pasta.) ELBOW MACARONI A type of pastina, gozzini look like mini pipes ('pipe' in Italian). GRAMIGNA A short curled type of pasta (the plural form of the word is ‘gramigne’). Like a semi-circle shape with one end more curled inwards. (Pic below by Nicola Poluzzi .) LASAGNA (LASAGNE) Lasagna is one sheet of flat pasta, whereas lasagne refers to several such sheets.

Originating from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef (the most popular version), vegetables, and many more ingredients. (Check out my easy lasagna recipes to get started.) LASAGNOTTE (LASAGNETTE) Instead of large flat sheets, lasagnotte are wide strips of pasta, broken into pieces, which are boiled rather than being baked and served in messy form on a plate. LINGUINE Another pasta originating from Liguria, linguine refers to long flat strips of pasta (thinner than fettuccine). Sometimes called flat spaghetti, linguine (also referred to as linguini) is Italian for ‘little tongues’. In Liguria, linguine are also called ‘trenette’ (trenette al pesto being a staple meal of this region). If you have a pack of linguine to hand, try this easy Ligurian recipe - it's delicious. LUMACHE Lumache is Italian for ‘snails’, so this variably-sized stuffed pasta is shaped like a snail’s shell. MACCHERONI (MACARONI) A small pasta type made with semolina and water (rather than flour and eggs).

Maccheroni comes in many forms, from elbow maccheroni to ditalini (very short, small tubes). MAFALDE Almost identical to tagliatelle, only featuring frilled, ruffled edges. I recommend cooking this pasta with this tomato sauce (ideally with ricotta cheese stirred in). Delicious! MALTAGLIATI Maltagliati literally means 'badly (mal) cut (tagliati)'. So maltagliati pasta basically comprises very roughly chopped shapes of pasta. These shapes don't take a particular form as such - you can just chop any fresh pasta you've made into medium sized strips or shapes, using a sharp knife or pizza/ravioli cutter, and call it maltagliati. Maltagliati is also often produced using scraps of leftover pasta dough (or you could, for instance, break packet lasagna sheets into bits). MANDILLI DE SEA (SILK HANKERCHIEFS) Mandilli de sea literally translates as 'silk hankerchiefs', which in pasta terms refers to roughly cut square(ish) flat pasta sections featuring full parsley leaves inside. Learn how to make mandilli de sea .

MANICOTTI A stuffed baked pasta , manicotti translates as ‘sleeves’ in Italian and refers to large, tube-shaped noodles. MEZZALUNE (MEZZELUNE) In Italian this means ‘half moons’. A semi-circular type of stuffed pasta. Also sometimes referred to as ravioli, or in the North of Italy, pansotti. Check out this simple spinach and ricotta recipe to get making mezzalune. Or learn how to make mezzalune ravioli here . MEZZI RIGATAONI As implied above, mezza or mezzi means half in Italian, therefore this pasta name means ‘half rigatoni’ (a shorter version of rigatoni). MOSTACCIOLI (PENNE LISCE) Mostaccioli means ‘small moustaches’. This pasta is a 2-inch tube pasta common to the Campania region of Southern Italy. (Like penne only without the ridges.) OCCHI DI LUPO These occhi are large, penne-like pasta shapes (‘lupo’ means wolf and ‘occhi’ eyes, so this pasta is literally ‘eyes of the wolf’ in Italian). Usually served with cream or tomato sauces .

ORECCHIETTE Orecchiette means ‘small ears’, and refers to a rather curious and very different type of pasta from the Puglia region of Italy. A great small pasta for scooping up sauce, orecchiette go well with heavier meat and vegetable sauces . Click to make your own orecchiette . ORZO This small pasta is thought to look like grain (orzo means barley), so is often used as an alternative to rice. Similar to punte d’argo. PACCHERI (MEZZIPACCHIERI) A tiny rice shaped pasta, often used in soups. PUNTE D’AGO Meaning ‘needle tops’, these are tiny ‘pastina’ that look exactly like grains of rice. Therefore great for dropping in soups . Sold under the Spigadoro pasta brand and similar to orzo. QUADREFIORE Difficult to describe in words, this small, short pasta type looks a little like a flower ‘end-on’. It features approximately 7 wave-edged ridges radiating out from a central tube.

QUADRETTINI These small flat squares of pasta are used in Italian pasta soups and sometimes alternatively called: quadrucci (Barilla and some other big producers call them this), quadratini, quadretti or lucciole. More on quadrettini/quadrucci in this pasta answer . RADIATORE Literally translates as ‘radiators’, so radiatore are small squares of pasta (not stuffed) that display ridges ‘radiating’ outwards. RAVIOLI Arguably the most well-known type of stuffed pasta, ravioli (plural) are usually square with slightly ruffled edges. Get started making them with my easy spinach and ricotta ravioli recipe here or try this ravioli recipes page. RICCIA LARGA A long type of tube pasta, like bucatini that has been sliced down one side. SPAGHETTI One of the oldest known pasta shapes, spaghetti refers to long, thin, round strands of pasta. Larger versions are called spaghettoni, and smaller ones spaghettini – explained here . Interestingly, and unlike most long pastas (which are often used with seafood), spaghetti is often served with meat and tomato sauces .

Just wear a napkin! To try my easy and ultra-tasty spaghetti bolognese recipe, click here . Or learn how to make delicious spaghetti and meatballs here . SPAGHETTI TAGLIATI Best described as broken spaghetti (spaghetti chopped into smaller lengths for use in soups). Alternatively, my Italian ‘family-in-law’ just snap normal spaghetti sticks. SPAETZLE Derived from a German word, spaetzle are very small noodles (or dumplings) that are rolled or squeezed through a colander. Not dissimilar in form from trofie. STRANGOZZI A type of strand pasta, made from egg (as usual), and originating from the Umbria of Italy (central Italy, south of Tuscany). STROZZAPRETI (STRANGLOLAPRETI) A type of twisted tube pasta, translates literally as Literally ‘priest stranglers’! Note: the famous Italian pasta maker Barilla refers to this pasta as ‘casarecce’. TAGLIARINI The origin of Pasta In Italy, a lot of people are convinced that pasta was invented in China and brought to Italy by Marco Polo in the 13th century.

In the book "Il Milione" or "The Million", Marco Polo observes that he saw and tasted a "lasagna similar to that which we prepare with wheat flour". There are even conflicting reports that perhaps he really never made it into China proper, and that his explorations took him instead to the northern reaches of Persia. In his dotage, Marco Polo was nicknamed "Marco of the millions" because the Veneziani took the stories of his travels to be exaggerated. On his deathbed, a priest offered him a last chance to confess his mendacity, and Marco, it is said, replied "I have not told the half of what I saw and did". For what it is worth, the Chinese do have an extensive array of different types of pasta, and most are from ancient recipes. But the truth is, so did many other cultures at that time, especially those that had an abundance of wheat. As for Marco Polo bringing pasta to Italy in the 13th century, it is highly likely that what he really brought was a different recipe for a different type of pasta. " Pasta" is the Italian word for "dough." All pasta is made from a dough made of grain flour mixed with water.

There are many different shapes and sizes of pasta. The shape of the noodles determines the name of the pasta: Spaghetti - "cord" Linguini - "little tongues" Pasta Shapes Dictionary - Pasta Fits Pasta Shapes Dictionary Contact Us Pasta Shapes Dictionary There is a pasta shape to complement every pasta dish out there. Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key. The Shapes Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome. Alphabet Pasta This favorite kids’ shape makes any meal fun. Have a child that’s too picky to eat their veggies? Pair alphabet pasta with some vegetables or soup to win them over. Recipes Anelli Small rings of pasta. It can be used in various soups and is also a complement to the fresh vegetables in a number of salads. Its smaller version, Anellini, can also be used in its place.

Recipes Angel Hair Long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces. Although it resembles another spaghetti, another long and thin pasta, Angel hair is much more fine. Recipes Bucatini This straw-like pasta is shaped like thick Spaghetti but is hollow in the center. Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace. Recipes Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad. Recipes Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. Recipes Cavatappi (“Corkscrew”) The tight spiral locks-in the flavor, allowing the shape to pair with both simple and sophisticated sauces.

Pair Cavatappi with sauces of any base or partner it with vegetables or lean protein and this pasta is sure to impress. Also, these shapes are great when used in pasta salads. Recipes Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes. Recipes Cavatelli Cavatelli resembles tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Conchiglie (Shells in Small, Medium, and Large) Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. Recipes Ditalini (“Little Thimbles”) This versatile shape can be used as the base of any dish.

Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Egg Noodles (Medium and Wide) (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. Go beyond the traditional Stroganoff and use Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. Recipes Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish. Recipes Farfalle (Bow Ties) (“Butterflies”) Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes. Recipes Farfalline Farfalline is a small version of the bow tie or butterfly shaped pasta.

This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Fettuccine This thick ribbon-like pasta is often paired with thick meat-based sauces. One of the more popular pasta recipes is the rich fettuccine alfredo sauce. Recipes Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes. Recipes Fusilli (“Twisted Spaghetti”) This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. Recipes Gemelli (“Twins”) Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. Recipes Gigli (“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.

Recipes Lasagna (From “lasanum,” Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for a later meal. Recipes Lasagne This wide flat-shaped pasta is arguably one of the oldest types of pasta. The word Lasagne refers to a dish made with Lasagne sheets alternating with sauces and other ingredients in many languages. Recipes Linguine (“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes. Recipes Mafalda This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths. Recipes Manicotti (“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Recipes Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Recipes Pappardelle This Italian flat pasta is usually cut into a broad ribbon shape.

It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months. Recipes Pastina This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine. Recipes Penne (“Quills” or “Feathers”) Penne complement virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Penne Mostaccioli (“Quills” and “Small Mustaches”) This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stirfry dishes. Recipes Penne Rigate (“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Recipes Pipe Rigate A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oilbased sauces. Recipes Pipette Rigate This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also, these shapes are great for baking dishes. Recipes Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. Recipes Rigatoni (“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Recipes Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Recipes Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Recipes Ruote (Wagon Wheels) (“Wheels”) Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. Recipes Spaghetti (“A length of cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. Recipes Tagliatelle The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go. Recipes Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.

Recipes Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. Recipes Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. Recipes Tripolini Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce. Recipes Tubini A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Recipes Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. Recipes Ziti (“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. home Home long pasta spaghetti: "little strings", long, thin strands of dried pasta. The standard against which others strands are compared.

spaghettini: thinner spaghetti (but not as thin as angel hair) spaghettone: big spaghetti. capellini tangelo (capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta. linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine. bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called perciatelli. vermicelli: also very thin and fine spaghetti. This term is used mostly in southern Italy. bigoli: a whole wheat thicker than spaghetti pasta, common in Venice and the Veneto. perciatelli: same as bucatini. pici (or pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick spaghetti, and generally comes in nests. Ideal for lamb and boar ragus. tubes penne: quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal.

Can be smooth (lisce) or with ridges (rigate). garganelli: see under fresh pasta, although commercially one can sometimes get a maccheroni version. elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than penne. cavatappi: not very common, but a great sauce coverer.. Really larger fusilli (see above) with holes in the middle, therefore qualifying as tubes. maccheroni: now sort of an all-purpose general name for dried pasta. chifferi: a maccheroni in sort of a half-moon shape, or an elbow. About one-inch long. rigatoni: big penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy. rigatoncini: slightly smaller rigatoni. millerighe: (thousand lines) bigger than rigatoni, more ridges, generally a little flatter tube, and straight.

ziti: (bridegrooms) these are smaller versions of rigatoni, about two inches long, and a staple of Naples. paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is paccheri di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic. mezze maniche: (striped sleeves) a pasta very similar to paccheri (see above): same size and shape, but generally made from regular flour and is usually found in the north -- Bologna, Genoa, etc. special shapes fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli lunghi are long strands of the same. trofie or troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.

troffiette: these are really Genoese gnocchi, made with semolina flour, not potato. They have the twisted, squiggle-like shape. conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large. farfalle: bow ties. Easily identified. lumache (snails): these are curled pastas, not quite tubes, that resemble snails orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia. ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.

strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape gemelli: (twins) looks similar to strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape gnocchetti rigati: This is dried pasta, created to look like a small gnocchi, with the ridges gramigna: (grass) narrow, curly small length of pasta with a hole in the middle. maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.

rotini: little spirals or twists of pasta pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks pastina: tiny specs of pasta, like rice, used in soups corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour. gigli, campanelle, riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes. ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy. zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.

anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini. radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators. casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with meat sauce. fresh pasta, ribbons tagliatelle: (from the verb "to cut"): the standard flat ribbon fresh egg pasta, the basic food of Bologna. This pasta should be 1/4 inch wide. fettuccine: really the same as tagliatelle, most often associated with Rome. The name is better known in the U.S. probably because of the Roman association. Some purists say the fettuccine should actually be slightly narrower than tagliatelle, say one-fifth inch wide. Whatever. tagliolini: a narrower version of tagliatelle. How about 1/10 to 1/12 inch wide. tajarin: Piedmont dialect for tagliolini.

trenette: this is the Ligurian version of tagliatelle. Generally thinner. The classic pasta for pesto. Trenette has been commercialized sometimes into a pure macaroni (non-egg) pasta. The authentic trenette is fresh. tonnarelli: a squared off version of thin tagliatelle, generally Roman. Similar to maccheroni alla chitarra. pappardelle: the widest tagliatelle. Can be anywhere from1/2 inch to an inch, but generally about 3/4 inch in width and about six inches long. Has to be hand cut. garganelli: not a ribbon, but generally a fresh egg pasta. It is a one and one-half inch square of pasta, rolled up into a tube, one corner down to the far corner, and rolled over a comb or comb-like machine that creates grooves to hold the sauce better. scialatielli: a flat, egg pasta, slightly thicker than spaghetti, made usually with durum flour, especially popular in Rome and the south. strascinati: this is a fresh pasta from the Puglia region made generally with flour and lard and water.

It is a small sausage-type shape, commonly called leaves. The leaf structure is imprinted by "dragging" the disc across a rough instrument called a cavarola. fresh pasta, stuffed ravioli: a name given to many flat-shaped pastas, almost generic. The basic shape is square, and they can be small: raviolini; or large squares: raviolone. They take a wide variety of stuffings. agnolotti: Piedmont-style ravioli. Mostly stuffed with meat. Mostly squares but can be half-moon shaped. cansonei: "little britches", mostly found around Bergamo, generally stuffed with sausage, bread and parmesan. capellacci: "big hats", generally large, flat ravioli found in Ferrara. Generally stuffed with pumpkin. pansoti: "pot-bellied", large, egg-rich, thickly stuffed ravioli from Liguria. Stuffed with herbs, egg and cheese. tortelli: "little cakes", fat, long ravioli, generally filled with ricotta and spinach.

Tortelli di zucca are a traditional dish in Lombardy, filled with yellow squash and crushed almond cookies, and served with butter and parmesan. mezzalune: ravioli not in squares but in a half-moon shape. tortellini: the classic stuffed pasta from Bologna. Made from circles of pasta, filled, and then folded over and wrapped around the finger. Exquisite. cappelletti: "little hats", same as tortellini, except made from squares of pasta, filled, folded over and wrapped around the finger. The square shape allows for a piece of the folded-over pasta to stick up and out as if it were a bishop's hat. tortelloni: just like cappelletti, made from squares of pasta, but larger pieces. culingiones: an oval, stuffed pasta which is the ravioli style in Sardinia. others: lasagne: large, flat egg pasta that is used to create a layered, baked dish, with a variety of stuffings, such as vegetarian or ragu between the pasta layers.

cannelloni: "large tubes", flat sheets of pasta, like lasagna, about four inches long, that are filled with a variety of stuffings, and then rolled up into open-ended cylinders. maltagliati: "badly cut" flat egg pasta that can be almost any shape. Generally it consists of the left-over edges or pieces of pasta after the sheet is cut into something like ravioli. Used in soups, but also in some creative dishes.

Question: Which type of pasta has a name meaning 'little tongues'?
Answer: Linguini